Woodbridge is oftentimes referred to as a “bedroom community” because most of us live here yet work elsewhere. It is no secret that Virginia drivers have one of the worst commutes in the country and it is only getting worse. Woodbridge’s average commute time to and from work is approximately 45 minutes!!! Honestly, I’m like, where? My average commute time is approximately 60 minutes plus.
With such a long commute the last thing that we want to do when we finally make it home is to cook dinner or go out to eat. What seems to work extremely well for my husband and I is meal prepping/cooking for the week. Meal prepping looks good on both our waistlines and our wallets!
Religiously, every Sunday, I meal prep/cook breakfast, lunch, dinner, and snacks for the darling husband and I. I put in about 2 hours for a full work week of grab and go convenience. And let me tell you that it’s great! You should give it a try.
Tune in on the last Friday of each month for our featured meal prep post.
Hope you Enjoy it Woodbridge!
#WoodbridgeMealPrepSundays
This Month’s Meal Prep Feature: Breakfast – Egg Casserole!
Ingredients:
18 eggs
2 or 3 small red potatoes
1 small yellow onion
1 small green pepper
2 cloves of garlic
1 medium to large tomato
1 cup of shredded cheese of choice
1 pack of Kielbasa of choice
Salt and pepper to taste
Dried herbs to taste (parsley, rosemary, thyme)
Drizzle of EVOO (separated)
Directions:
Gather all ingredients.
Preheat the oven to 350.
Peel and dice the potatoes into small cubes.
Dice the onion and green pepper to roughly the same size as the potatoes.
Dice the Kielbasa.
Smash and dice the garlic.
Slice tomato into approximately 6 slices.
Add a drizzle of EVOO to the saute pan and heat to medium.
Add the diced potatoes and cook to almost tender.
Add the remaining veggies (except for the tomatoes), Kielbasa, and salt and pepper to taste to the pan and cook until all veggies are tender.
Remove the saute mixture from the heat and put it to the side.
Add eggs to a large mixing bowl with dried herbs, salt, and pepper to taste and whisk until well beaten.
Add a drizzle of EVOO to the bottom of a 9X13 glass baking dish and evenly coat (I like to spread it around with a paper towel).
Place the sauted mixture into the glass dish and spread evenly.
Pour in the beaten eggs.
Top with shredded cheese (I used mozzarella) and tomato slices.
Place in the center rack in the oven and bake for 60 to 65 mins or until the edges are set and the center is no longer jiggly.
The above is for approximately 8 to 10 servings. You’d have to adjust the ingredients and quantities to suit your needs.
I feel like I say this a lot, but the possibilities are endless with this comforting breakfast meal. You can literally add in any veggies, meats, cheeses that you’d like into this dish. Honestly, if I had mushrooms, they would have been into the mix as well. Spinach would have also set this recipe up nicely.
Have fun with it! Bon Appetit!
